Chicken Stroganoff

Ingredients

• 12 ounces broad egg noodles 
• 1 tablespoon butter 
• 2  chicken breast halves cooked cut into 1-inch pieces 2 cups
• 2 tablespoons freshly chives chopped
• 1.5 tablespoons cornstarch 
• 1 teaspoon thyme leaves dried
• 0.5 cup cooking wine dry red
• 1 cup chicken broth reduced-sodium
• 8 ounces mushrooms sliced any variety and/or combination
• 0.5 cup onion chopped
• 4 servings salt and pepper black freshly ground
• 2 teaspoons worcestershire sauce 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Cook egg noodles according to package directions.
2. Meanwhile, melt butter in a large skillet over medium-high heat.
3. Add onion and cook 3 minutes until soft.
4. Add mushrooms and cook 3 minutes, until mushrooms soften.
5. Add thyme and cook 1 minute, until fragrant. Stir in chicken.
6. Add wine and simmer 1 minute. In a small bowl, whisk together broth, cornstarch and Worcestershire sauce.
7. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until mixture thickens. Stir in cooked noodles and toss to combine. Season to taste with salt and black pepper.
8. Transfer to a serving platter and top with chives.